Saturday, February 11, 2012

Chicken Noodle Soup

My sister got this from a friend, passed it on to me and it is too yummy not to pass on to all of you! It is the best chicken noodle soup I have ever had! Isn't it perfect soup weather right now too?!

Chicken Noodle Soup
(Charmayne Orton)

-cook 4 half breasts and shred to the size you like (I used rotisserie chicken)

1 Tbsp. butter
lrg. onion chopped
5-6 cans chicken broth
1 can cr. of chicken soup
7 stalks chopped celery
6 med. carrots chopped
1 tsp. pepper
touch of salt
~ 4 cups of the dried wide homestyle noodles (Do not use egg noodles) I've seen them called Mrs. Miller's Homemade noodles at Woodman's I believe. (I couldn't find these so I used Trader Joes Egg Pappardelle Pasta (shown above) and just broke them into smaller pieces....So yummy!)

Melt butter in pot and sautee onions. Stir in broth, carrots and celery. Cook for 10 min and add chicken, soup, noodles, and seasoning. Bring to boil. Reduce and simmer 45 min stirring frequently. When ready to serve, add 1 cup sour cream and 2 cups sharp cheddar cheese.

(honestly, I don't think you need the sour cream and cheese...BUT it does make it super delicious and creamy!)

Monday, December 13, 2010

Anyone have this recipe!?

Does anyone have a good Cafe Rio pork burrito recipe!?  I would like to make it but I guess I don't have it, I think I only have the chicken burrito recipe with the dressing!  Please share if you have one! :)

Wednesday, December 1, 2010

Chicken and Stuffing in a Skillet

Here is what you need:

2 tablespoons Oil
4 boneless Chicken Breast halves
1 box Chicken Flavored Stuffing (6 ounce box)
1 can Cream of Something Soup
1/2 cup Milk
1/2 cup shredded Cheddar Cheese

Here is what you do:

1. Heat oil in skillet. Add chicken and cook until done (roughly 12-15 minutes). Then remove chicken from the skillet.

2. Prepare stuffing mix in the skillet as stated on the box. When you let it stand, reduce time to only 2 minutes. Meanwhile, combine the soup and milk in a bowl or measuring glass.

3. Top stuffing with chicken, then pour milk and soup over the chicken. Sprinkle cheese over the top. Cover and heat through to melt cheese (about 3 or 4 minutes).

This dinner was so easy and so good and serves about 4 people.

**The Cream of Something Soup can be anything. I used Cream of Broccoli and loved it! You can also try Cream of Chicken, Cream of Mushroom, or Cream of Celery depending on the flavor you are looking for.

**When melting the cheese at the end, pull the stove top temperature back up to about medium high.


Thursday, October 14, 2010

Creamy White Chicken Chili

Creamy White Chicken Chili

1 lb chicken breast, cut into small cubes
1 medium onion, chopped
2 cloves garlic, minced
1 T olive oil
2 cans great northern beans
1 can chicken broth
2 cans green chilies, chopped
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
½ c. whipping cream
1 c. sour cream

Sauté cut up chicken, onion and garlic in oil until chicken is no longer pink. In a large pot add cooked chicken, beans, broth , chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.

Wednesday, February 10, 2010

Teriyaki Chicken


Here is what you need:

2-3 pounds chicken pieces
1 cup teriyaki sauce
1 20 ounce can pineapple chunks
dash of ginger


Here is what you do:

1. Place chicken pieces at the bottom of the slow cooker.

2. Cover chicken with teriyaki sauce, pineapple juice, and ginger. Cover the chicken as best you can with the sauce (the suce will cover the rest as it cooks). Then pour the pineapple on top of everything.

3. Cook on low for 6-8 hours (or on high for 4-5 hours).

Serve over rice.  Serves 5-6 people.

**This recipe turned out so great! I only used enough chicken to equal about 3-4 chicken breasts (so I would not have too many leftovers). If you leave the pineapple on top of the chicken, it will keep it's flavor better.

**I cooked it on low for 6 hours. The house smelled great and the chicken was SO tender!

**There was plenty of sauce leftover to use on the rice.


Saturday, January 9, 2010

Chex Muddy Buddies

All you need is 15 minutes and you have a really fun treat that everyone enjoys!

What you need:

9 cups Chex cereal -- any kind (1 box is a little more that 9 cups)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powered sugar

Here is what you do:

1. Measure out cereal into a large bowl and set aside.

2. In a 1 quart microwaveable bowl, microwave chocolate chips, peanut butter, and butter for 1 minute. Stir. Microwave for 30 more seconds and stir again. Once the mixture is smooth, add vanilla and stir. Pour over the cereal and stir until coated evenly. Pour covered cereal into a 1 gallon ziplock bag.

3. Add powered sugar. Seal bag and shake until evenly coated. Spread onto waxed paper to cool. Store in an airtight container in the refrigerator.

**This is so fun! Check out the for more Chex recipes.

**I usually add 1/2 cup powered sugar to the bottom of the bag and then add some Chex mix, 1/2 cup powered sugar, Chex mix, 1/2 cup powered sugar, Chex mix. Layering it in the bag helps to distribute the powered sugar more evenly.


This is not my recipe. Someone shared it at the Ward Relief Society Christmas party and I LOVE it!

Here is what you need:

1 1/2 cups sugar
5 ounce can evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups mini marshmallows
11.5 ounce package milk chocolate morsels
1/2 cup chopped pecans or walnuts (OPTIONAL)
1 teaspoon vanilla extract

tin foil
8 inch square baking pan

Here is what you do:

1. Line an 8 inch square baking pan with foil

2. Combine sugar, evaporated milk, batter, and salt in a medium, heavy duty saucepan. Bring to a full rolling boil over medium heat. Stir constantly. Boil, stirring constantly, for 4-5 minutes. Remove from heat.

3. Stir in marshmallows, morsels, nuts, and vanilla. Stir vigorously for 1 minute or intil marshmallows are completely melted. Pour into prepared pan and refrigerate for 2 hours or until firm.

4. Lift from pan and remove foil. Cut and enjoy!!

**This recipe is so good! I think it is the marshmallows! It makes about 49 pieces.

**One tip for thicker fudge: use a 9 x 5 loaf pan and refridgerate for 3 hours.